In blender combine all ingredients except 2T of the cucumber and the
dill; add 3/4 cup cold water and process on high speed, scraping down
sides of container as necessary, until pureed, about 2 minutes

stir in reserved cucumber and dill. Cover and refrigerate until flavors
blend, at least 30 minutes.

1. Combine all ingredients in large Tupperware bowl. Remove 1 to 2 cups of soup and blend until smooth in blender. Put back in bowl with remaining soup and chill for several hours to blend flavors. Can serve with a dollop of nonfat sour cream, if desired. 1 Tbsp. of olive oil is optional: add 1/2 fat if used).

1. In a Dutch oven, birng the apple juice and oil to a boil over medium-high heat. Add the beets, onions, carrots and garlic; cook and stir for five minutes or until the onions are soft butnot browned. Add the broth (stock), honey or sugar and vinegar; bring to a boil. Lower the heat to mediumand cook for 30 minutes or until the beets are very soft when pierced with a sharp knife.

2. Meanwhile, grate 1 tablespoon of orange rind and reserve. Squeeze the juice from the oranges and set aside.

3. Let the soup cool slightly; pour into a blend or food processor. Add the orange juice and puree. Refrigerate for 3 hours or until cold. Add the pepper and salt. Stir yogurt into each seving, swirling slightly. Sprinkle each serving with the orange rind.

3. Refrigerate for 2 hours, or until the soup is very cold. Add the lemon juice.

4. Top each serving with a dollop of the yogurt and a sprinkle of the mint.

Calories: 124
Fat grams: 0.7
Fiber grams: 2.5

W/W Points: 2 Points

IF YOU SUBSTITUTE SPLENDA FOR THE SUGAR THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 92
Fat grams: 0.7
Fiber grams: 2.5

W/W Points: 1

- - - - - - - - - - - - - - - - - -

NOTES : Our favorite soup to make in June when strawberries are less than $1 a pint at local U-Pick, this 5-minute mix of yogurt, buttermilk, fruit juices and sweet berries is as refreshing as a cool breeze.